Prewetts Ground Flaxseed

PREWETTS GROUND FLAXSEED

Key points

• ·         A ready ground flaxseed powder ideal for using as a replacement to eggs in baking
• ·         Helps baking to bind but not to rise
• ·         A wonderful source of Omega 3
• ·         Made from 100% Organic Flax Seeds
• ·         Mostly available from health food shops or online

Taste

Flax Seeds are truly a wonder food: they are rich in proteins, vitamins, minerals, dietary fibre, lignans (natural antioxidants) Omega 3 and other fatty acids (namely, Omega 6 and Omega 9) and can help lower cholesterol, aid digestion and provide both energy and vitality.  It really is no wonder that those in the health know swear by them as an essential part of a healthy diet.  It is fortunate then that flaxseed, or more specifically, ground flaxseed has a lovely, mellow and nutty flavour.  It is subtle enough not to overpower anything it may be in, but adds a delicate, malty flavour to baking.  It is worth noting that the flavour of flaxseed is much more subtle when eaten whole, and really only comes through when eaten in its ground form.  The beauty of Prewetts Ground Flaxseed is both its instant results (no grinding necessary) and that it keeps incredibly well, lasting for up to six months if stored properly – that is, away from direct light in a sealed container in a cool, dark space.

Texture

When kept dry, ground flax has a soft and powdery texture; the moment you add water, the flax becomes porous, absorbing any liquid around it and swelling to a gummy paste.  If you were to use flax as simply something to sprinkle over your morning cereal, or to add to a smoothie, then there is little to note.  But the reason I think so highly of the stuff is that it makes the most wonderful egg replacer in biscuits and baking.  Because of its glutinous texture it is best used in rich (and often chocolaty) puddings, where the added viscosity complements the dish i.e. chocolate brownies, cookies, pecan pies, chocolate cakes or fruit slices etc.  If a lighter egg replacement or binder is needed then I tend to use Orgran Egg Replacer.

Cookability

I am very partial to using ground flaxseed as an egg replacer, partly as it is so good for you - adding nutritional content to your food - but also because it is an excellent binder for baking allergy-friendly puddings.  What it may lack in ‘raising’ powers, it makes up for in its ability to hold together other gluten and dairy-free ingredients.  Proportions are key when using ground flax: my rule of thumb for baking with flax is to use 2 tablespoons of ground flax seed plus 1/8 of a teaspoon of gluten free baking powder, blended with 3 tablespoons of water for each egg that you want to replace.  Mix the three things together, until you have a liquid paste and then leave for a moment or two.  In that time the flax will suck up most of the moisture and become very thick and dense, it is now ready to use. Please note though, there are times when using flax as an egg replacement is not suitable and that, essentially, is in any savoury dish.  Flax can only really be used in sweet baking as its texture is too dense for any other type of cooking.

Ingredients

100% Organic Ground Flaxseed

Availability

You can buy Prewetts Organic Ground Flaxseed in nearly all health food shops. It is also available from a number of online stores.  You can find it at the following locations:

www.goodnessdirect.co.uk

http://www.dietryneedsdirect.co.uk/

Doves Farm Gluten Free Flour - Plain & Self Raising

Key points

• ·         A specialised blend of naturally gluten free flours
• ·         Blended with the addition of xantham gum to recreate the baking quality of wheat flour
• ·         Perfectly adaptable for any given recipe – you can use like for like measurements
• ·         Available in all big supermarkets and directly from Doves Farm

Taste

True baking is an art in itself but baking with gluten free flour creates an extra challenge for the home cook.  There are actually a vast array of naturally gluten free flours available to buy (buckwheat, quinoa, potato, corn are but a few) the problem lies in that each flour has its own flavour, density, texture and chemical reaction.  Finding the perfect blend of gluten free flour, that best mimics the manner of a natural wheat flour is both time consuming and costly.  Doves Farm not only does it all for you, but they do it particularly well.  Using a blend of rice, potato, tapioca, maize and buckwheat flours (with the addition of xantham gum and raising agents in the self-raising variety) this gluten free flour is a delicious and convincing gluten free alternative.  Once cooked, the flavour is subtle and fairly neutral making it ideal for baking with.

Texture

In its raw form the flour is very light and a clean, crisp white.  Once baked, the flour reacts in the manner of any other glutinous wheat flour and becomes fluffy and soft.  I can confidently say that I have never had a bad result from using either of the Dove’s Farm blends and find them a godsend in the kitchen.  With a little tweaking of the other ingredients (depending on your level of sensitivities) you can make glorious cakes, breads, sauces and puddings from them.

Cookability

The results of your cooking will always be dependent on the recipe used, your choice of other ingredients, oven temperatures, whether you are having a bad day and other variables!  Although baking is a science; baking for food sensitivities can often be a trial and error experience.  Whatever your level of cooking skill, you can rely on these flours to perform their job well. 

I personally use Doves Farm flours for nearly all of my baking: from making the perfect roux to glossy, golden pastry, I am a big fan of this product.  Doves Farm themselves say that you can use their flours in a like for like way, so adapting existing recipes becomes easy.  They do recommend that you add a little extra liquid when baking.  I think this comes down to your own judgement but most applies for when you are adapting an older recipe rather than following a specialised allergy-friendly one.

Ingredients

Rice, Potato, Tapioca, Maize and Buckwheat Flour (the percentages are their secret)

Availability

Doves Farm is a successful and renowned brand now so its availability is widespread.  Their products are available in large numbers of supermarkets such as Waitrose and Sainsbury’s, as well in nearly all health food shops.  The Doves Farm website offers a list of stockists in your region, as well as the option of buying from them online, in both small and bulk quantities.   For further information:

www.dovesfarm.co.uk

www.waitrose.com

www.sainsburys.co.uk

Agave Syrup

AGAVE SYRUP also known as AGAVE NECTAR

Key points

• ·         A natural syrup made from the juice of an agave plant
• ·         Has a low GI but is very sweet
• ·         Available in some supermarkets and all health food stores
• ·         Very useful to use in baking as it helps bind as well as sweeten

Taste

Agave (pronounced ah – gar – vay) is a relatively new addition to our cooking cupboards in this country.  It really only came to my attention in the last few years but I would now no more be without it than I would a jar of basmati rice or a box of earl grey tea. 

Despite looking a lot like runny honey agave is a much sweeter syrup; I think the most comparable flavour is that of golden syrup.  It ranges in colour from light to dark, depending on the degree of processing - the darker the syrup, the more intense caramel flavour you will get. 

Agave syrup is known for having a lower glycemic index than sugar and therefore provides sweetness but without any intense sugar rush to the system, I think this is noticeable in its taste as it is very sweet but without any of the cloying tendencies of golden syrup.   It also contains iron, calcium, potassium and magnesium and most importantly, tastes rather delicious. 

Texture

Agave syrup is produced in Mexico from several species of agave plant (the same plant that produces tequila – what a wonder those agave are) where the juice is tapped from the plant, filtered, then heated and finally, concentrated to form the syrup that we can find in shops today.   The syrup is not dissimilar in appearance to runny honey: golden in colour and with a pouring, viscous quality it really lends itself to being used in drinks, baking or as a simple syrup.

Cookability

A lot of people like to use agave syrup to pour over pancakes or on to porridge, acting as a direct substitute to maple or golden syrup.  I like to use the lighter syrup in my baking, as it imparts a wonderfully sweet flavour while helping the mixture bind together – always a boon in allergy friendly cooking.  It is also helpful to have on hand for drinks (it dissolves very quickly) and for using as a glaze for cakes and bakes.

Ingredients

Agave syrup 

Availability

There are a variety of different brands of agave syrup on the market (some brands call it Agave Nectar – don’t be confused it’s the same thing).  I do think the quality can vary so I would recommend only buying specific names.  My top brands would be: Biona, The Groovy Food Company and Crazy Jack.  They are all available from various health food shops and supermarkets.  You can find them at the following locations:

www.sainsburys.co.uk

www.goodnessdirect.co.uk

www.waitrose.co.uk

www.tesco.co.uk

Orgran No Egg Natural Egg Replacer

ORGRAN NO EGG NATURAL EGG REPLACER

Key points

• ·         A powdered allergen-free replacement to eggs
• ·         Helps baking to bind but not to rise
• ·         Not suitable for recipes requiring over 3 eggs
• ·         Made from a combination of natural starches and gums
• ·         Mostly only available from health food shops or online

Taste

Egg replacement powders are a contentious issue for some.  People tend to either love or loathe using them in their cooking so I should probably be upfront and state that I am a fan of this particular egg substitution.  Orgran’s No Egg Natural Egg Replacer (catchy name don’t you think?!) comes in the form of a fine white powder to which you add water in order to activate.  Despite seeming so innocuous a substance, it has a very particular taste to it, which, when used in large quantities, can overpower whatever it is in.   It is not an unpleasant flavour; the only comparison I can make is that it is a little like bicarbonate of soda – not perhaps the most commonly of tasted ingredients!   I would always recommend that you only use Orgran for recipes that require two eggs or less.  The exception to that rule is if you are making a cake or pudding with a particularly strong flavour i.e. fruit cake or toffee puddings etc.  You can then get away with using three eggs worth of Orgran without it affecting the overall taste. 

Texture

Orgran comes in a powder form to which you then add water.  The ratio that works for me is 1 heaped tsp of egg replacer to 2tbsp of water or rice milk per egg.  You can then whisk the mixture in to a light foam and use it in your baking – please note that you cannot make egg whites from Orgran, despite what they may suggest on the packet.  Being made of a number of starches and gums, the egg replacer acts as a binder for your other ingredients and helps the cake or pudding to develop a soft and fluffy interior.

Cookability

I am a particular fan of Orgran as I find it really works for the kind of baking that I do – breads, biscuits, pancakes, cakes.  Where it lacks in ‘raising’ powers it makes up for in its ability to hold together other gluten and dairy free ingredients.  Plus, you can use a combination of baking powder and bicarbonate of soda to help your baking to rise so you don’t miss out in any way.  There are some situations in which I wouldn’t use this egg replacer.  As mentioned previously I avoid using it in any recipes that call for 3 eggs or more.  Equally, I would not use to bind together anything that was going to have a short cooking time i.e. burgers, potato cakes etc.  The reasons being that I think it would leave an odd taste in the food but also that you don’t actually need to use any form of binder for these particular recipes, extra potato or ground meat will do the job well.

Ingredients

Potato Starch, tapioca flour, vegetable gum, citric acid

Availability

You can buy Orgran No Egg Egg Replacer in nearly all health food shops. It is also available from a number of online stores.  You can find it at the following locations:

www.goodnessdirect.co.uk

www.dietryneedsdirect.co.uk

Doves Farm Xanthan Gum

DOVES FARM XANTHAN GUM

Key points

• ·         An absolute necessity for Allergy Friendly baking
• ·         Transforms gluten free breads and cakes
• ·         Available in some supermarkets and all health food stores
• ·         Naturally free from gluten, dairy, egg, soya and yeast

Taste

The taste aspect doesn’t really apply to xanthan gum as it is less of a food stuff and more of a component of cooking.  You would never use xanthan gum alone and for those of you who are not sure what xanthan gum is or does then here is a little background:

Xanthan gum is a natural binder and thickener produced by fermenting glucose or sucrose by the bacteria xanthomonas campestris.  So far, so unappealing.  The result of this fermentation is a growth (similar to a mould) that is then dried and ground up into a fine powder.  Although its preparation is fairly unappealing (don’t forget though, fermentation is a natural process) the effects of xanthan gum on gluten free baking are immense.  On a basic level xanthan gum improves the crumb structure and reduces crumbling in gluten free breads and bakes.  The truth is it makes making allergy friendly breads, cakes, tortillas and pastry an absolute dream and is a must have in any intolerance-friendly kitchen.

Texture

Xanthan gum reduces crumbling and improves flexibility for breads and pastry.  My best example of this would be when I found that trying to make gluten, dairy and egg free shortcrust pastry a real problem until I added in a little xanthan gum to the ingredients; it meant that I could roll out, knead and cut just as you would do for any ‘normal’ pastry with brilliant results.

Cookability

In terms of baking for food allergies and intolerances xanthan gum is a must have.  I use it in all my pastries, breads, tortillas, flatbreads and some cakes.  You can use up to 2 teaspoonfuls for a loaf of bread, while I find a quarter of a teaspoon just enough to make my pastry glide and roll.  A good (and slightly basic) rule of thumb when adapting cake recipes into intolerance friendly puddings is to add ½ a teaspoon of xanthan gum and 1tablespoon of rice milk to the mix; it is amazing the difference it can make.

Ingredients

Xanthan gum

Availability

There are a variety of different brands of xanthan gum on the market, available from various health food shops and supermarkets.  I have to admit that I don’t really have one particular favourite, but I really like the Doves Farm brand and their whole ethos, and since it is widely available I recommend you look out for it.  You can find it at the following locations:

 www.sainsburys.co.uk

www.goodnessdirect.co.uk

 www.dovesfarm.co.uk